Spring Asparagus Pasta | Gluten-free
This healthy gluten-free spring asparagus pasta recipe that's crazy easy to make, packed with flavor, and perfect for enjoying anytime of year!
Ingredients
- 1 tablespoon butter or olive oil
- 25 fresh chopped asparagus into bite sized pieces hard ends chopped off and discarded
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
- 1/4 teaspoon sea salt
- 3/4 cup shredded pecorino romano or parmesan
- 2 small cloves of garlic or 1 large clove
- 1/3 cup pasta water
- 1/2 cup chopped kale
- 1 tablespoon freshly squeezed lemon juice or about one giant squeeze!
- roughly 1/4 of a lemon, zested or to your taste preference!
- 2 cups dry gluten-free pasta
Instructions
- Start by boiling your water to cook your pasta. Follow the boxed instructions. Add a good pinch of salt to the water.
- While the pasta water is boiling, melt butter in a pan over medium heat. Add chopped asparagus to the pan and give it a good pinch of salt. Allow it to sautee for about 4 minutes, until it is slightly tender, moving it around occasionally.
- Turn the heat to low, add the chopped garlic and parsley to the pan and mix around until the garlic is fragrant.
- Once the pasta is done, be sure to reserve 1/3 cup of the pasta water before straining the pasta!
- Take 1/3 cup of the pasta water and add the pecorino romano to it, whisking vigorously for about a minute until its combined into a paste and there are not a lot of clumps.
- Add the pasta, pasta water and pecorino romano mix and sea salt to the pan, combining everything together until the pasta is fully coated.
- Add the chopped kale, lemon juice and lemon zest to the pasta. Stir to combine.
- Top with freshly ground black pepper, pecorino romano and fresh parsley if you like! ENJOY! *see blog post above for added protein ideas
Notes
Best served fresh and eaten immediately. But, if you do have leftovers, store them in the fridge, I recommend saving some extra pasta water to help it not be so dry the next day. You can store the pasta in the fridge for about 3 days.